(By the kitchen friend Duo Zhen Gu)

Yunnan locals use red vinegar, add a small amount of garlic slices, shredded ginger and fresh diced pepper to make seasoning, and dip fresh Tricholoma matsutake slices in water to make them extremely fresh, crisp and sweet.

method of work

1. Wash fresh Tricholoma matsutake: first scrape off the mud at the root with a knife; Then gently rub the surface with a small toothbrush (the simplest is to use towel gourd leaves).

2. Slicing: cut horizontally and vertically, depending on personal preference and technology ~ Actually, it also depends on the size of Tricholoma matsutake. Generally, it is more convenient to cut the Tricholoma matsutake horizontally and vertically.

3. Making dipping water: use red vinegar, add a small amount of garlic slices, shredded ginger and fresh diced pepper to make seasoning, or add mustard according to personal taste.

Fried Tricholoma matsutake in yellow oil

(By Jing Zi in the mirror of the kitchen friend)

method of work

Fresh Tricholoma matsutake is washed and sliced, and the black on the surface of Tricholoma matsutake does not need to be completely washed white.

Cut a small piece of butter for later use

The butter melts under the pan.

Sliced Tricholoma matsutake is fried in a pan and simmered.

Fry until the corners are slightly burnt, and then take out the pot.

Put a pinch of salt on the edge of the plate, or sprinkle a few pieces of salt with your hands. It is also delicious to eat without salt.

roasted matsutake

(By the food story of the kitchen friend's big dish)

method of work

Wash Tricholoma matsutake, slice it, wrap it in tin foil, preheat the oven 180℃, and bake it up and down for 10 minutes.

Matsutake rice

(By the kitchen friend Nuanshang _s)

method of work

Rinse the kelp, add 500ml of water, boil over high fire and turn to low fire for 30 minutes, then take it out and let it cool.

Wash the rice with water, add about 1.2 times the water for boiling kelp and soak for 30 minutes.

Wash and dice carrots and chop shallots.

Wipe the soil on the surface of Tricholoma matsutake with a wet towel, scrape the stalk lightly to remove the epidermis, and rinse it gently with water. Dice two Tricholoma matsutake and slice one Tricholoma matsutake.

Put a small amount of peanut oil in the pan, stir-fry carrots for half a minute after the oil is hot, then add diced pine mushrooms, add some salt to taste, stir well (no need to stir-fry) and turn off the heat.

Transfer the fried Tricholoma matsutake and carrot to the rice cooker, add a tablespoon of Japanese soy sauce, and then start the cooking function to cook Tricholoma matsutake rice.

Add a small piece of butter to another pot. After the oil temperature is 60% hot, cut the chopped pine mushrooms, sprinkle some salt to taste, turn over and sprinkle some chopped black pepper, and fry until cooked.

Put the cooked Tricholoma matsutake rice on a plate, cover it with two pieces of fried Tricholoma matsutake, sprinkle with a little chopped chives and serve.

Tricholoma matsutake chicken soup

(By kitchen friend corduroy)

Wash Tricholoma matsutake and slice it.

Blanch the chicken pieces and fish them directly into a casserole with boiling water.

Add ginger slices and cooking wine to boil, then turn to medium heat for stewing.

After one hour, add pine mushrooms and turn to low heat to continue stewing for one hour.

Just add the right amount of salt 20 minutes before the ceasefire.